Sensory Evaluation and Nutrient Content of Namakparas Prepared by Incorporating Pearl Millet

Abstract

ABSTRACT Namakparas was prepared by substituting refined flour with bajra flour. Different samples prepared were Type A, Type B, Type C, Type D and Type E in the ratios of (Refined flour: Bajra flour) 100, 75:25, 50:50, 25:75, 100 respectively. Highest energy, protein, carbohydrate, fibre and iron content were observed in Type E that is, 541 Kcal, 11.6 g, 72.2 g, 1.2 g and 8 mg respectively and in Type B highest Fat (25 g) and calcium content (42 mg). Namakparas prepared with twenty-five percent of bajra flour (Type B) was most acceptable and analysed for proximate content and mineral content along with standard namakparas (Type A). Result showed that namakparas prepared with bajra flour (Type B) was high in protein (14.6±0.5 g), fat (14.6±0.5 g), fibre (0.8±0.3 g), calcium (28.7±0.3 mg) and iron (3.2±0.3 mg) than standard namakparas (Type A).